Super easy, Super delicious BBQ Angus Beef Skewers

Marinated Black Angus BBQ Stick Meat

This is so easy, it's hardly a recipe. We had to post it though because it is so good! The meat is tender, juicy and flavorful.

You let it marinate as you get the rest of your meal ready, including the time it takes to skewer the meat. The grilling time is quick too, because the meat is so thin.

My dad says it's the best "stick meat" he's ever had. That's saying something! My family loves these with a big side of Rutabaga Fries. Really.

I will post the delicious recipe for those fries soon. They have about the 4th of the carbs that potatoes do - and we have some tricks we use to prepare them. Stay tuned!







Black Angus Stick Meat Recipe:

2 pounds Black Angus flap meat, sliced with the grain, into strips
Tamari (or favorite soy sauce if you are not concerned about gluten)
Balsamic vinegar (We like Costco's Kirkland brand)
Skewers
Melted coconut oil
Outdoor grill


Method:

Place the flap meat in a bowl. Sprinkle with Tamari and balsamic vinegar.

Toss to coat well and let marinate from 30 minutes to 2 hours, while you are preparing the rest of your meal.

Weave the strips of meat onto skewers.

Brush the meat with melted coconut oil to prevent the meat sticking to the grill.

Grill on an outdoor grill, leaving the insides still pink.


Enjoy!

Leila & Nancy

Delicious Health Food Store Coleslaw (A Real-Restaurant Recipe - not a Copy-Cat)

Larsen's Delicious Coleslaw

There was an herb store called Larsen's in Utah years ago that we would frequently visit. We would often get their Coleslaw salad stuffed into whole wheat pita pocket bread, topped with lots of alfalfa sprouts. Yum.

My mom was able to get their unique coleslaw recipe from them thankfully, because they are no longer there. I have always loved these grass-roots health food store cafes. I don't see them much anymore.

Anyway, here it is...


Larsen's Coleslaw Recipe:

4 c. shredded and then chopped green cabbage
3/4 to 1 c. cubed firm white mushroom caps (cut into 1/2-inch cubes), with no gills and no stems
1/2 to 2/3 c. cubed red radishes (cut into 1/4-inch cubes)
1/4 c. finely chopped sweet onion (or 1 to 2 T. regular onion)
1 c. cubed roma tomatoes (or halved cherry tomatoes), drained
Raw cheese cubes to taste
Best Foods Real Mayonnaise, to taste (or other healthy mayonnaise of choice)
Herb Salt, to taste (Spike Gourmet Natural Seasoning, by Gayelord Hauser)


Method:

In a large bowl, combine all the vegetables.
Mix in mayonnaise and herb salt to taste.
Mix in cheese, to taste
Serve and eat within 1 hour.
Serve as a filling in pocket bread halves and top with alfalfa sprouts, or serve as a side.


Variation:

2 c. medium shred and chopped green or Napa cabbage
1/2 c. finely shredded red cabbage
1/2 c. julienned peeled baby zucchini or cucumbers
1/4 c. minced sweet onion (or 2 T. regular onion)
1/4 c. diced red bell pepper
Minced hot chilies, to taste
Raw cheese, coarsely grated, to taste
Mayonnaise, to taste
Herb salt, to taste

Mix together as above.


Tip: Make it a lettuce wrap for a low-carb, gluten-free version!

Alfalfa Sprouts

Enjoy,

Leila

Exotic Thai Papaya Cucumber Salad recipe form Fiji

Exotic Thai Papaya Cucumber Salad

My family owned a lovely place in Fiji for several years. The tropical fruit, handmade fresh coconut oil, Fijian ice cream, colorful tropical flowers, fresh fish, and beautiful beaches were amazing, among other things. I would love to be there right now enjoying a baby coconut and some tree ripened mangoes, feet in the sand...

Fiji - the view from our deck

Our family has several recipes that evolved from the time my parents spent living in Fiji, that we would like to share with you on this blog. My mom is always creating, and these recipes have a Fijian, Asian, as well as an Indian influence.

You too can enjoy a taste of the islands!

This beautiful Thai salad is a great recipe to start with. it is so easy and versatile, and so fresh tasting - you will love it!



Thai Papaya Cucumber Salad Recipe:

Salad Ingredients:

Peeled Japanese cucumbers, cut into matchsticks, or julienned
Firm papaya cubes
Mung bean sprouts
Fresh chopped cilantro (lots!)
Clear noodles, prepared according to package directions (like mung bean noodles)
Slivered Napa cabbage
Red Jalapeno rings, to taste (or sweet red bell pepper slivers if you can't take the heat)
Grated carrot, a little for color, optional


Thai Dressing:

2 T. Peanut butter (if Paleo, use almond butter)
2 T. Thai fish Sauce
2 to 4 T. Agave/Vegetable glycerine mix (this sweetener recipe is on this blog), to taste
2 T. Bragg's Aminos
1/4 c. Rice oil
2 T. Fresh lime juice, to taste


Garnish:

Toasted peanuts or roasted cashews (Paleo), chopped


Method:

Prepare the above salad ingredients to fill a regular sized salad bowl, to taste.
Mix the Thai dressing ingredients together, to taste.
Pour dressing over salad and toss.
Serve immediately.


Variations:

You can omit the nut butter completely and substitute with 1 T. raw or toasted sesame tahini.

For a lighter salad, you may also omit the sesame tahini or any other nut butter and just add a teaspoon of toasted sesame seed oil. This is our favorite way to prepare this salad.

The Thai Salad before the noodles were added - you may omit the noodles if desired.

This time I used fresh rice stick noodles - They soak in boiling water 10 seconds and then they are done!

Pour Dressing over and toss well. Serve immediately.

The freshly mixed dressing.

Salad ready to serve.

Salad garnished with peanuts.

Papaya Tree

Enjoy!

Leila

Fijian flowers arranged by one of my daughters.

Creamy Baba Ganoush Recipe (Low-Carb)

Creamy Eggplant Pesto (Baba Ganoush)



This delicious, smooth, and creamy Baba Ganoush recipe is low-carb, sugar-free, and gluten-free.

Use this as a dip for vegetables, as a spread, or serve as a side. YUM.

We enjoy eating this very much with the classic Quinoa Tabouli recipe posted on this blog. It makes a great lunch to prepare in advance and take to work.






BABA GANOUSH Recipe:

1 1/2 to 2 c. prepared, grilled eggplant
1/2 c. raw tahini (drained of excess oil)
4 ounces organic Neufchatel cheese, softened
1 T. Bakon Yeast Hickory Smoke Seasoning
1/4 t. toasted cumin powder
1 t. garlic powder (or roasted or caramelized garlic, to taste)
1/4 t. finely ground psyllium husk powder, to thicken, optional
A pinch white pepper
A pinch cayenne pepper powder
1 t. toasted sesame oil
BioSalt or sea salt, to taste (BioSalt recipe on this blog)
3 T. fresh lemon juice, to taste (do not make tart!)
2 T. fresh minced parsley


Method:

Cut eggplants in half lengthwise and grill on an outdoor BBQ (for a nice smoky flavor) just until soft.

Cool eggplant, then scrape out the flesh.

Measure 1 1/2 to 2 c. eggplant into a bowl of a food processor.

Add the raw tahini, Neufchatel cheese, Bakon Yeast, cumin, garlic, psyllium (if using), white pepper, cayenne, and toasted sesame oil. Process until a smooth, pesto-like consistency.

Add salt and lemon juice to taste. Pulse in to blend.

Stir in the minced parsley to serve.


Tip: You may season this Baba Ganoush any way you like.


Note: Bakon Yeast Seasoning is a natural way to add a smoky flavor to your foods. It is made from dried torula yeast and 100% sweet Hickory smoke. You can find this product online.



Enjoy,

Leila

Ropa Vieja - a delicious non-traditional variation (Gluten-Free)

Ropa Vieja (Cuban-Style Shredded Meat)

Ropa Vieja stuffed buritto topped with Tomatillo Ranch Dressing

This dish has excellent flavor and is great used so many ways. We love it in tacos, burritos, wraps, tostadas, and on top of salads.

Left over roast turkey is terrific prepared this way, especially the dark meat. This Thanksgiving, My husband and I brined and roasted 2 Thanksgiving turkeys for our family gathering. What were we thinking?! We heard that roasting 2 smaller turkeys was the way to go. well I don't think our 2 turkeys were that small. We had over a turkey left over. We put most of the turkey in the freezer. Later, I shredded the turkey and made this Ropa Vieja. My family loves it. I packaged it into about 6 quart-sized zip-lock bags and put them in the freezer. 1 bag is more than enough for a family meal.

I love that I can prepare a large batch and then have quick, delicious meals for later.


ROPA VIEJA Recipe:

2 large onions, cut into thin rings, then halved
3 pounds shredded turkey meat (all dark or dark with some light meat)
9 cloves garlic, mashed with 2 t. BioSalt (recipe on this blog), or sea salt
1/2 cup, or more coconut oil (deodorized 76-degree)
1/2 t. garlic powder
1 T. onion powder
1 t. Mexican oregano, crushed between palms
1 T. sweet paprika
1 T. ground cumin
1 T. Ancho Chile pepper powder
50 grinds of freshy ground black pepper
1 t. annatto powder, optional
1/4 c. or more Red Palm oil


Method:

Saute sliced onions in 2 T. of the coconut oil until brown and getting crispy.
Lightly dredge the shredded turkey meat in about 1/4 to 1/3 cup gluten-free flour (recipe on blog).
Place the dredged turkey into the pan with the browning onions.
Add the rest of the coconut oil into the pan.
Toss and cook the meat over medium-heat and start browning the meat.
Add the seasonings and toss to coat the meat evenly.
Keep browning, turning occasionally.
Add the Red Palm oil when the meat is almost done browning. mix in well.
The meat should be moist, nicely colored, and fragrant.
Check the seasonings and adjust to taste.
Remove from heat and serve.
Freeze the leftovers in meal-sized portions.


Enjoy,

Leila

Gluten-Free Buffalo Meatballs with Cream Sauce

Buffalo Meatballs

When our family raised buffalo (yes, you read that right), this is one of the recipes my mom created using their lean flavorful meat. This dish is even better reheated. The meatballs are tender and the creamy sauce is rich and flavorful.

If you don't want to hunt down buffalo, you can make the meatballs with a combination of 12 ounces ground beef and 4 ounces ground pork.


BUFFALO MEATBALLS Recipe:

Meatball Mixture:

1 large egg
1 c. soft bread crumbs, not packed (or for a GF version replace with 2 T. potato flakes)
2 T. purified water
1 lb ground buffalo meat
2 T. olive oil
1 t. Worcestershire sauce (gluten-free)
1 small garlic clove, smashed well
1/2 c. minced onion
Several gratings fresh nutmeg
1/2 t. sweet paprika
1/2 t. sea salt or BioSalt (recipe on this blog)
Lots of fresh ground black pepper, to taste


Simmering Sauce:

Gluten-free flour for dredging meat balls (recipe on this blog)
1 T. bacon fat plus 1 T. clarified butter (or 2 T. butter)
3 to 4 c. beef or poultry stock (seasoned to taste)
A blend of 50% gluten-free flour and 50% tapioca starch, for thickening
1/2 c. Heavy cream


Method:

In a large bowl, mix the egg, water and instant potato flakes or bread together.

Add the buffalo meat and the rest of the meatball ingredients to the egg mixture.

Mix and squish the meatball mixture together with your hands (wear food-safe gloves if desired).

Shape into 1 1/2-inch sized meatballs.

Dredge in gluten-free flour.

In a large, deep frying pan, brown the meatballs in a mixture of 1 T. bacon fat and 1 T. clarified butter (or 2 t. butter).

Cover browned meatballs with 3 to 4 c. of beef or poultry stock.

Cover and simmer very gently for 1 hour.

Thicken the stock with a mixture of water and the GF flour/tapioca starch mix, to make a gravy.

Pour in heavy cream and stir to blend. Check seasoning and adjust if needed

Remove from heat and let cool, then chill overnight.

When ready to serve, gently warm the meatballs in the thickened sauce.

Serve over brown basmati rice, gluten-free noodles, or seasoned mashed potatoes.



Note: 

Using gluten-free bread in place of regular bread does not work. Don't do it. You could try using up to 1/3 c. homemade mashed potatoes if you want to, or some soft cooked brown rice or warm quinoa for more texture. I have not done this, so if you try it, let us know how you liked it.



Tip:

If you don't have buffalo or beef broth ready, in a pinch you may use water plus a high quality organic Beef Base. I did it and it worked out great. I added a touch of sherry to the sauce, along with a little onion salt, garlic powder, and a shaving of nutmeg.

The pictures of making this dinner:

Starting the meatballs

Hand mixing the meatballs

Meatballs in the frying pan

Steaming some carrots for the side

The meatballs are almost done

Adding frozen baby peas to the nearly done carrots

Removed finished meatballs from pan

Making the sauce

Adding the meatballs to the simmering sauce

Warm the meatballs through

Meatballs and sauce ready to serve

The veggies are done steaming

A rice cooker makes perfect rice

Jasmine rice ready to go

Dinner is ON - Buttered peas & carrots, Jasmine rice, and the meatballs

YUM.

Enjoy,

Leila

Easy Juicy Roast Chicken - Better than Costco's Rotisserie Chicken! (Copy Cat Costco Rotisserie Chicken)

The Best Easy Roast Chicken (Gluten-Free)

Easy Juicy Roast Chicken

This really is the best roast chicken ever. Every time company has this chicken, they rave about it. Every time our family has this chicken, we rave about it.

It has been one of our families favorite meals for years. It blows Costco's Rotisserie chickens away - Just sayin'...

Yes, it does take longer to prepare than the time it usually takes to go to Costco and pick up a chicken, but this chicken is far more Delicious and the texture of the meat is superior. Plus you have to prepare the rest of the meal anyway.

Once you taste this recipe, you will crave it and want to make it again and again. Like my daughter said when she first tasted it, "Where have you been all my life?!"


Tip: You may use this roast chicken in my Copy-Cat Costco Rotisserie chicken Salad Recipe!


Easy Roast Chicken Recipe:

1 roasting chicken, rinsed and patted dry
1 large onion, cut into chunks
garlic powder
fresh ground pepper
sweet paprika
onion powder
butter, melted (and/or deodorized coconut oil)
McCormick Season All seasoned salt (make sure yours is gluten free)

Optional: Bake some potatoes and small yams at the same time.


Method:

Peel and cut into chunks 1 large onion.

Rub the inside of the chicken cavity with garlic, pepper, paprika, and onion powder.

Fill the chicken cavity with the onions and sew up with a needle and white string, or skewer closed.

Rub the outside of the chicken all over with melted butter and/or coconut oil (butter = best flavor).

Sprinkle the outside very generously with the seasoned salt (McCormick or Laury's).

Place the chicken on a rack placed in a shallow roasting pan.

Bake the chicken in a 350 degree oven for about 1 1/2 to 2 hours, basting with the drippings several times. Baste the chicken about every 20 to 30 minutes, increasing in frequency as the chicken is almost done roasting. Be careful not to puncture the chicken's skin. The chicken will become a beautiful crispy golden brown.

If you are baking potatoes at the same time, I like to scrub the skins, pierce the skins well with a fork, an place them in the roasting pan along side the chicken. Baste them every so often with the chicken drippings.

Scrape up all the drippings and pour into a small serving bowl with a ladle.

Serve the chicken with the roasted onions and drippings on the side, along with the baked yams or potatoes if you prepared them.

The drippings are amazing drizzled all over the meat, onions and potatoes. Have extra seasoning salt and a pepper grinder at the table. Add a fresh salad and you're good to go!


Tip to speed cooking time:

Roast the chicken in a 400 degree oven on the bottom shelf for 30 minutes. then turn the oven down to 350 degrees. If the drippings start to burn, raise to the middle shelf


Variation:

Live on the edge and roast your chicken upside down! 

Why? The skin on the breast side is thin and dries out easily. The skin on the back has more fat under it and it will literally baste your chicken for you! Your chicken will be super moist and have a gorgeous crispy skin, almost like Peking Duck. I like the flavor of the basting juices, so still baste the chicken 1 to 2 times while roasting, but that's it. It makes the Easy Roast Chicken recipe even easier!


Tip to make even juicier:

Place your chicken breast side down in a large porcelain-lined, heavy cast iron pot or kettle. Roast in the oven, uncovered if you want a crispy skin. The sides of the pot help hold the moisture in the meat better.


Note: My dad loves Old Bay Seasoning used as the seasoning salt.

A beautiful Juicy Roast Chicken - Stuffed with onions.

Red New Potatoes were baked along side the chicken.

Delicious chicken, potatoes & onions drizzled with drippings & heirloom tomato salad on the side.

Enjoy!

Leila